• Crockpot N.Y. Times - 20

    From Dave Drum@1:3634/12 to All on Wed Mar 27 16:01:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker Italian Wedding Soup
    Categories: Vegetables, Cheese, Herbs, Greens, Pasta
    Yield: 5 servings

    6 lg Garlic cloves; smashed,
    - chopped
    2 lg Carrots; halved lengthwise;
    - sliced
    2 Celery ribs; sliced
    1 Yellow or red onion; minced
    1 Parmesan rind; opt
    1 lg Sprig fresh rosemary
    +=OR=+
    1 ts Dried rosemary
    7 c Chicken broth
    1 tb Olive oil
    1 ts Onion powder
    1 ts Garlic powder
    1/4 ts Red-pepper flakes; more to
    - taste
    Juice of 1/2 lemon; more to
    - taste
    Salt & black pepper
    5 oz Hearty winter greens; tough
    - ribs & stems removed,
    - rough chopped
    1 lb Italian sausage, sweet or
    - hot
    1/2 c Small pasta
    Grated Parmesan; for topping
    - opt

    In a 6 to 8 quart slow cooker, combine the garlic,
    carrots, celery, onion, Parmesan rind, rosemary, chicken
    broth, olive oil, onion and garlic powders, red-pepper
    flakes, lemon juice, 1 1/2 teaspoons salt and several
    generous grinds of black pepper. Cook on low until the
    carrots are tender and the flavors have blended, about 6
    hours.

    Increase the heat to high and remove the lid. Stir in
    the greens. Pinch the sausage into 1-inch pieces and
    drop them into the soup, gently submerging them. Replace
    the lid and cook until the sausage is cooked through,
    about 1 hour. If using the couscous or pasta, stir it in
    40 minutes after you have added the sausage, and cook
    for 20 minutes.

    Remove the Parmesan rind and rosemary stem and discard.
    Taste the soup and add more salt, black or red-pepper or
    lemon juice, if you like. Serve topped with Parmesan, if
    desired.

    By: Sarah DiGregorio

    Yield: 5 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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